JOB DESCRIPTION: CULINARY ARTS INSTRUCTOR (TEMPORARY) - JOB CORPS PROGRAM

Location: Bronx, New York
Position Type: Full-time (3-month assignment)
About Us: Our Job Corps Program, situated in the Bronx, New York, is dedicated to providing comprehensive education, vocational training, and career development opportunities to young adults. Our mission is to empower participants with the culinary skills and knowledge they need to excel in the culinary arts industry and contribute positively to their communities.
Role Overview: We are seeking a skilled and passionate Culinary Arts Instructor to join our team. The candidate will possess a strong background in culinary arts and education, guiding participants in developing their culinary talents and preparing for successful careers in the culinary field.

QUALIFICATIONS:

• Minimum of three years of experience working in a professional culinary setting, such as a restaurant, catering, or culinary school.
• Experience in teaching culinary arts to students or professionals, preferably in a vocational or educational setting.
• Strong understanding of cooking techniques, food safety, flavor profiles, and culinary trends.
• Excellent communication, interpersonal, and organizational skills.
• Passion for sharing culinary knowledge and guiding young adults in their culinary career journey.
• Familiarity with educational technology and willingness to integrate it into teaching practices.

• Curriculum Development: Develop and refine culinary arts curriculum materials, lesson plans, and hands-on training activities that align with industry standards and participants’ learning needs.
• Instructional Delivery: Deliver engaging and interactive lessons covering cooking techniques, food preparation, safety and sanitation, menu planning, and presentation skills.
• Hands-on Training: Lead practical cooking sessions, allowing participants to gain hands-on experience in preparing a variety of dishes.
• Culinary Techniques: Teach participants the fundamentals of knife skills, cooking methods, flavor combinations, and plating techniques.
• Ingredient Knowledge: Educate participants about different types of ingredients, their culinary applications, and their nutritional value.
• Assessment and Evaluation: Conduct assessments, cooking challenges, and taste tests to evaluate participants’ culinary skills, offering constructive feedback and tracking progress.
• Individualized Support: Provide personalized guidance and support to participants, addressing their unique learning needs and culinary aspirations.
• Kitchen Safety: Instruct participants on safe food handling practices, sanitation, and workplace safety standards in the culinary industry.
• Classroom Management: Create a positive and collaborative classroom environment that encourages teamwork, creativity, and a passion for culinary excellence.